—Roast a piece of tenderloin as for [No. 519], lay it on a dish, pouring over it half a pint of good Madeira sauce ([No. 185]). Garnish one side of the dish with three roots of boiled celery—the white part only—and the other side with eighteen cooked gumbos ([No. 1030]), then serve.
522. Tenderloin Piqué à la Richelieu.
—Exactly the same as for [No. 519], only adding one pint of hot Richelieu sauce under the fillet ([No. 539]), and serve.
523. Tenderloin Piqué à la Bernardi.
—Take a four-pound piece of tenderloin, lard it—using a small larding needle—with very thin pieces of fresh ham and truffles, all cut the same size; put it into the oven to roast for thirty-five minutes, and then lay it on a dish, trimming the fillets carefully, the larded part being on the top. Pour over half a pint of good, hot Madeira sauce ([No. 185]), and garnish with three artichoke-bottoms, filled with hot Macédoine ([No. 1032]), three bouchées filled with spinach ([No. 588]), and three large game quenelles ([No. 228]). Arrange these to represent one single bouquet, and serve.
524. Porterhouse Steak.
—Procure two porterhouse steaks of one and a half pounds each—see that they are cut from the short loin—flatten them well, pare and trim, and season with one pinch of salt and half a pinch of pepper. Put them on a dish with half a tablespoonful of oil; roll well, and put them on a moderate fire to broil seven minutes on each side. Lay them on a warm dish, pour one gill of maître d’hôtel butter ([No. 145]) over, and serve with a little watercress around the dish.
525. Double Porterhouse Steak.
—Have a fine porterhouse steak of three pounds, and proceed as for [No. 524]. Broil on a rather slow charcoal fire, if possible, ten minutes on each side, then serve as for the above.